Pagina's

donderdag 31 januari 2013

These super crunchy thin cookies made of ground pecans and rolled oats are a remake of my sugar free oat cookies from last year.

I was craving a cookie, but wanted one without sugar and I remembered the smell of oats coming from the oven. There are always rolled oats in my cupboard and just recently I bought raw pecans on the market. I was thinking sweetness from the baked oats in combination with the crunch of the pecans, yes! Adding some raisins too, why not! Or dried apricots or dates or figs or cranberries, whatever you have or are in the mood for.

Super crunchy oats and pecan cookies (18 pcs)

135 g certified gluten-free rolled oats

100 g raw pecans

½ tsp tartaric acid baking powder

1 pinch of sea salt

4 tbsp raisins and currants (welded 1 hour in water or rum)

2 tbsp roasted sesame seeds

55 g melted butter or coconut oil

2-4 tbsp hot water

Pre heat the oven on 160 ˚C

Ground the oats first, not too fine, then the pecans, they can stay a little crumbly.

Mix together with the baking powder and sea salt in a bowl.

Rinse and dry the soaked dry fruits (when you’re using big ones like dates, I suggest you chop them in small pieces) and add them to the bowl with the sesame seeds and mix again with your hand.

Add and mix in the melted butter or coconut oil and start kneading.

Add 1 tablespoon of hot water to make the dough come together (I used 2). Add more, 1 at a time, till you have a smooth dough.

Roll the dough out on a sheet of baking paper with a piece of cling film on the top, till 4-5 mm. You can cut out cookies with a cookie cutter or slice with a knife or pizza cutter in squares.

Lay the cookies carefully on a baking tray, covered with some baking paper, and bake them in the middle of the oven for about 25-30 minutes, till golden brown.

Enjoy the smell while bakingJ

Variations can simply be made by adding a little lemon- or orange zest, gingerroot, cinnamon or kardemom!

Over mij

Since november 2007 celiac disease has been diagnosed with me and did I start with the gluten-free diet and lifestyle. I'm very interested in health and food issues. And besides, I Love Cooking. I think cooking is creating. I'm not content with the gluten free range of products in the shops in Holland, so I make most of the food myself. I think gluten free food must be healthy, real food, but above all very tasty. Also non-celiacs must (and they do!) enjoy my food.
I am 50 years old and I live, together with my son, in Rotterdam, Holland.***
Sinds november 2007 is bij mij coeliakie geconstateerd en ben ik begonnen met een glutenvrij dieet. Ik ben erg geïnteresseerd in gezondheid en voeding. Daarnaast ben ik gek op koken. Ik ben niet tevreden over het aanbod van glutenvrije artikelen in de winkels, dus maak ik vrijwel alles zelf. Glutenvrij eten moet lekker zijn, gezond en ook voor niet-coeliakers aantrekkelijk zijn.